Ingredients
1. 1 bottle of Honey (Pol pani)
2. 8 cups - Rice flour
3. 3 cups white flour
4. 2 tea spoons- Cardomom Spice (you can buy this in the spice section as a powder or take cardomon pods, take the seeds and grind them.)
5. 6 tea spoons- Sugar
6. 2 cups-water
7. Vegetable oil for frying
Special utensils:
a. A small Wok (about 5-6 inch dia. – similar to one used to make Hoppers)
b. spoon (preferably one like a soup spoon) to put the mixture in to the boiling oil (should be about 3x bigger than a table spoon)
c. Another spoon to pour the mixture in to the soup spoon and clean the bottom of the spoon so that small parts of the batter do not fall in to the boiling oil.
d. Skewer
e. Small fairly flat wooden spoon to baste the oil while the Kawum is cooking.
Procedure:
1. Mix all the ingredients & prepare a thick mixture. ( the correct consistency: the mixture should be think but at the same time be able to pour it to the boiling oil using a spoon)
2. Get the mixture to the spoon & pour ½ of it to the boiling oil. Make sure to pour slowly and keep the pouring to the middle of the Kawum
3. Bring the chop stick to the middle of the mixture (in the boiling oil pot) & slowly pour the remaining ½ of the mixture in to the middle of the Kawum.
4. Start turning the chopstick around its center while putting boiling oil on to the Kawum from another spoon. (this is to make the Kondaya)
5. Once it come to the shape of a “Konda Kawum” ; take out the chopstick & flip the Kawum upside down
& let it fry till it become golden color.
Troubleshooting tips:
If the Konde is not coming, reduce the oil in the pan. The ideal amount should be just to the base of the Konde – so estimate it. Less is better.
If the Konde is not coming, it may be because there is too much water in the Pani, so add a little flour.
Sometimes, if you keep the mixture out too long, it tends to puff out like a papadam on one side. If this happens, put the mixture in the fridge for a little while.
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